The Dish: LaPlace

Talk to any Louisiana transplant about po’boys, and they’ll tell you within 30 seconds that “it’s gotta have the right bread.” In an age when restaurants boast about local ingredients, I’m glad LaPlace ships in Leidenheimer Baking Company bread from the Crescent City. It’s a testament to the authenticity of this Cajun/Creole eatery named for the small town just west of New Orleans where partner Joe Tullos grew up. Nary a strand of Mardi Gras beads in sight, LaPlace displays black-and-white photos from its namesake city and has a separate sausage kitchen. It also has a menu that could comfort homesick Louisianans with boudin balls, étouffée and the aforementioned po’boys (my version was made from ground pork and shrimp and topped with okra, tomato and andouille chips). Round out your meal with a side of Cajun Maque Choux (“basically creamed corn on steroids”) and an Abita root beer. $9.50